Steps
1. Combine rice, water, milk, salt and butter in a 3/4 saucepan. Bring to boil; cover and simmer about 30 mn, stirring occasionally.
2. Beat egg yolks; add half-and-half. Stir into rice mixture.
3. Add 1/4 cup sugar and vanilla. Cook for about 3 mn. Cool.
4. Beat egg whites with remaining sugar until stiff but not dry. Fold into pudding. Spoon onto serving dish.
5. Spread pineapple on top. Sprinkle with coconut. Serve chilled.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines

Serving
6 - 8